Tomato ketchup with apples and onions

Another ketchup I make every year. Unlike Bulgarian ketchup, It's more like a tomato sauce. I add it to soup dressings, borscht, vegetable stews, and pizza. It's also perfect for chicken, grilled meats, and shashlik. This ketchup recipe is easy to make, and you can always find the ingredients at home.

Recipe:

What products are needed?

— tomatoes - 2 kg;

- apples - 250 gr.;

- onion – 250 gr.;

— salt – 1 level tablespoon;
— sugar – 75 gr.;
— vinegar 9% — 1-2 tablespoons or apple cider vinegar 6% -3 tablespoons;
- ground black pepper - 1 teaspoon;

— cloves — 3 pieces.

Making ketchup with apples and onions

Wash the tomatoes, cut into slices, and chop in a blender.

Cut the apples into slices, remove the seeds, and chop them too.

You can peel tomatoes and apples. I don't; I have a powerful blender that grinds the skins and seeds very finely.

Peel the onion, wash, cut into slices and chop.

Pour everything into a large saucepan. Cook for 30-40 minutes over medium heat, stirring occasionally.

Using an immersion blender, puree the mixture again. Add a tablespoon of salt, 75 grams of sugar, 1 teaspoon of black pepper, 3 cloves, and vinegar.

Mix everything well and simmer for another 5 minutes. Remove the cloves from the pan; they've given the ketchup their flavor; discard them.

Usually, before pouring ketchup into jars, I taste it and add salt or sugar if I think something is missing.

Pour the ketchup into sterile jars and seal with lids.

Wrap in a warm blanket or towel.

This ketchup is not as thick in consistency, more reminiscent of tomato sauce.

But if you cook it longer - 1.5-2 hours, it will become thick.

To thicken the ketchup, they recommend adding starch dissolved in cold water. I never add starch.

Homemade ketchup with apples and onions should be stored in the refrigerator.